Home > Home Science > Food and Nutrition > Volume-7 > Issue-1 > Development and Physico-Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha (Withania Somnifera)

Development and Physico-Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha (Withania Somnifera)

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Last date : 26-Jun-2024

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Development and Physico-Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha (Withania Somnifera)


Prasad Surve | Prof. Nisha Wagh | Harishikesh Joshi



Prasad Surve | Prof. Nisha Wagh | Harishikesh Joshi "Development and Physico-Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha (Withania Somnifera)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1, February 2023, pp.811-816, URL: https://www.ijtsrd.com/papers/ijtsrd52765.pdf

The study of Herb fortified Probiotic Vegan Fruit Yogurt development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul University, Vadodara. The main idea of study was to develop a herb fortified fruit yogurt as it can be served to the Lactose-Intolerant group of people with minor or no symptoms as well those who have diverted their diet towards vegan. Herb fortified yogurt was developed using Ashwagandha (Withania somnifera) and Fig (Ficus carica). Yogurt provides immunity, helps in reducing high blood pressure and improves digestion and in addition, ashwagandha is a condiment that provides Immuno- boosting, anti-inflammatory and anti-cancer properties. It helps in reducing blood sugar level and cholesterol levels. This yogurt was prepared by adding five strains of probiotic culture (Lactobacillus acidophilus, Lactobacillus Rhamnosus, Bifidobacterium Bifidum, Bifidobacterium Longum, Streptococcus thermophilus) in pasteurised milk in addition, Ashwagandha condiment and Fig pulp were further added. Three distinct formulations (T0, T1 and T2) were developed with different formulation of Ashwagandha (0.5%, 1% and 2%) and Fig pulp (5%, 20% and 30%). The named expression was further analysed for physio- chemical and microbiological characteristic. Herbal probiotic fruit yogurt with T1 formulation with 1gm of Ashwagandha and 20 ml of fig crush was set up to be best on the basis of sensory evaluation like taste, texture, colour, mouth feel, and overall acceptability. The herbal fruit yogurt contains fat 0.69%, Protein 1.20% and Ash 0.17%. The overall acceptability of herbal fruit yogurt was found to 8.03.

Vegan, yogurt, Ashwagandha, fruit yoghurt, Probiotic


IJTSRD52765
Volume-7 | Issue-1, February 2023
811-816
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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